Prof. David Everett

Professor David Everett's current research activities are centered upon colloid and surface chemistry reactions in food that produce flavor and texture, and the mechanisms of how food structure impacts upon digestibility and nutritional delivery. Professor Everett has led dairy food research projects whilst working in Australia, the United States, Canada, Ireland, and New Zealand. Born in Australia, Professor Everett has a PhD in food chemistry from the University of Wisconsin – Madison in the United States. He serves on the board of the American Dairy Science Association (ADSA) as Past President, is actively involved in the International Dairy Federation where he represents New Zealand on the Standing Committee on Dairy Science and Processing Technology, and serves on the editorial board of the Journal of Texture Studies. He was previously an Editor of the International Dairy Journal for 12 years and founding Editor-in-Chief of Applied Biotechnology, Food Science and Policy. Professor Everett is a past President of the New Zealand Institute of Food Science and Technology (NZIFST), and a current Fellow of NZIFST, ADSA, and the government regulatory authority Food Standards Australia New Zealand. Along with his academic roles at Massey University and as a visiting Distinguished Professor at Zhejiang Gongshang University in China, Professor Everett is a Riddet Institute Principal Investigator and leads the Institute’s international food industry stakeholder relationship program.